Cream of Broccoli Soup


3 tablespoons butter
1/3 cup diced leeks
1/3 cup diced onion
1/3 cup diced celery
1 cup diced broccoli
3 tablespoons flour
3 cups chicken stock
Salt, pepper, and thyme to taste
1/3 cup white wine
1 cup light cream


Melt butter in saucepan and add leeks, onion, celery, and broccoli. Saute about 5 minutes over low heat so butter won’t brown. Blend in flour, then add chicken stock. Cook till boiling. Add salt, pepper, thyme, and wine. Let simmer till vegetables are tender (about 20 minutes). Puree in blender. Return to low heat and add cream just before serving.

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